- Prep time 50 minutes
- Total time 3 hours
- Portion size 6 servings
In large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes. Reduce heat; add eggplant, peppers, tomato and bay leaf and cook, stirring occasionally, for 5 minutes. Add white wine, tomato paste and zucchini, scraping up any browned bits from bottom of pan with wooden spoon. Simmer for 5 minutes; cover and cook for 10 minutes.
Stir in red wine vinegar; season with salt and pepper. Discard bay leaf. Transfer ratatouille to 9- x 13-inch baking dish. Set aside.
In large saucepan of boiling salted water, blanch cabbage leaves until tender, about 5 minutes. Transfer to bowl of ice water to chill. Drain; set leaves aside, side by side, on tea towel.
In skillet, melt butter with oil over medium heat. Add onion; cook until softened, about 5 minutes. Add garlic, olives and paprika; cook for 1 minute. Remove pan from heat.
In large bowl, combine turkey, ricotta, parsley and thyme. Stir in olive mixture, lemon zest and juice. Season with salt and pepper.
Preheat oven to 350°F. Dry cabbage leaves well. (Using sharp knife, remove thick part of stem, if necessary.) Spoon 1/3 cup turkey mixture onto each leaf, just above stem. Fold one end and sides over filling; roll-up. Arrange rolls, seam side down, over top reserved ratatouille. Cover dish with foil and bake for 1 hour. Uncover, sprinkle with mozzarella cheese; return to oven and bake until cabbage rolls are cooked through, about 30 minutes.
Nutritional facts PER SERVING: about
- Calories 490
- Total fat 32 g
- Saturated fat 11 g
- Cholesterol 100 mg
- Sodium 500 mg
- Total carbohydrate 23 g
- Fibre 6 g
- Sugars 10 g
- Protein 28 g
- Iron 2.9 mg